Description
These Frozen Mango Strawberry Yogurt Pops are a refreshing summer treat bursting with tropical sweetness and tartness. Made with creamy yogurt and fresh fruit, they’re a guilt-free indulgence perfect for hot days!
Ingredients
Scale
- 1 ½ cups frozen mango chunks
- ¼ cup plain Greek yogurt
- 1–2 tablespoons honey or maple syrup
- 1 ½ cups frozen strawberries
- ¼ cup plain Greek yogurt
- 1–2 tablespoons honey or maple syrup
- Optional: 1 teaspoon lime juice or lime zest
- Optional: ½ teaspoon pure vanilla extract
- Optional: pinch of cardamom or ginger powder
- Optional: finely chopped fresh fruit or granola for texture
Instructions
- For the Mango Layer: In a blender, combine about 1 ½ cups of frozen mango chunks with ¼ cup of plain Greek yogurt and 1-2 tablespoons of your chosen sweetener (honey or maple syrup), adjusting to taste. Blend until completely smooth and creamy. If your blender is struggling, add a tiny splash of milk or water (start with 1 teaspoon) to help it along.
- Transfer the mango mixture to a separate bowl and set aside.
- For the Strawberry Layer: Clean out your blender, then repeat the process with 1 ½ cups of frozen strawberries, ¼ cup of plain Greek yogurt, and 1-2 tablespoons of sweetener. Blend until perfectly smooth and vibrant.
- Transfer this strawberry mixture to another separate bowl.
- Get Your Molds Ready: Grab your favorite popsicle molds. If you have any with narrow openings, a small spoon or a squeeze bottle can be helpful for neat layering.
- First Layer: Start by spooning a layer of the mango puree into the bottom of each mold, filling it about one-third of the way.
- Second Layer: Carefully spoon a layer of the strawberry puree on top of the mango layer, filling another third of the mold.
- Third Layer: Finish by spooning the remaining mango puree on top, filling the molds almost to the top, leaving a little room for expansion as they freeze.
- Insert Sticks: Once your molds are filled, gently insert your popsicle sticks straight down into the center of each pop.
- Freeze Solid: Carefully transfer the filled molds to your freezer and allow them to freeze for at least 4-6 hours, or preferably overnight.
- The Warm Water Trick: When you're ready to enjoy your pops, run the molds under warm (not hot!) water for about 10-20 seconds to gently loosen the edges.
- Release and Enjoy: Gently pull on the popsicle stick. The pop should slide right out.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 pop
- Calories: 80
- Sugar: 10 g
- Sodium: 20 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 5 mg
Keywords: You can substitute mango with pineapple chunks or ripe peaches, and strawberries with frozen raspberries or blueberries. For a lighter pop, use regular plain yogurt, or for a dairy-free version, try unsweetened coconut yogurt or almond-based yogurt.